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Gazpacho Salsa Dressing

Dish Type: More-than-Salads


  • 1/2 lb. Red Ripe Tomatoes
  • 1/2 cup diced Sweet White Onion
  • 1/2 Green, Red or Yellow Bell Pepper, diced
  • 3 cloves Garlic, coarsely chopped
  • 1 Green Chili Pepper, seeded and chopped
  • 3 tablespoons Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • Pinch of Sugar (optional)
  • Freshly Ground Pepper, to taste


Combine all of the ingredients in a blender or food processor and pulse until smooth. Use immediately or store tightly covered in the fridge for up to a week.


Reprinted with permission from Vegan Latina.

Read the blog post where this recipe originally appeared: Vegan Recipes from Terry Hope Romero

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